Senior Executive Pastry Chef

Ann Arbor, MI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $68,450.00 - $78,750.00

Work Schedule

Standard Hours

Benefits

generous time off

Retirement Plan

Health Insurance

Life insurance

long-term disability coverage

flexible spending accounts

Job Description

Michigan Dining is a comprehensive food service operation within the University of Michigan, dedicated to providing quality, healthy, and diverse culinary experiences across its various dining venues. This includes nineteen on-campus cafes and markets, nine residential dining halls, a specialized Michigan Bakeshop, and a catering unit that supports events and the broader campus community. Employing over 500 full-time workers along with approximately 1,300 student employees, Michigan Dining is a vibrant, dynamic establishment committed to sustainability, culinary innovation, and meeting the varied tastes and dietary needs of the university's population. The operation places a strong emphasis on creative, nutritious foods and... Show More

Job Requirements

Degree in culinary arts from an accredited culinary school or apprenticeship program
minimum of seven years of progressively responsible experience as a pastry chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience
experience with culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of commercial kitchen equipment, preparation, and presentation
three or more years of supervisory experience, including informal or formal roles
ServSafe and HACCP certification within 60 days from date of hire with mandatory maintenance
American Culinary Federation Certified Executive Pastry Chef (CEPC) certification obtained within two years of hire with mandatory maintenance
knowledge of basic computer applications and menu management systems

Job Qualifications

Degree in Culinary Arts from an accredited culinary school or apprenticeship program
minimum of seven years of progressively responsible experience as a Pastry Chef in a high-volume, high-quality operation with a variety of concepts and/or catering and banquet experience
experience with some combination of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, and presentation
three or more years of supervisory experience (may be informal or formal including interns, students, matrixed environment)
ServSafe and HACCP certified within 60 days from the date of hire as a condition of employment
American Culinary Federation certification at the Certified Executive Pastry Chef (CEPC) level must be obtained within two years from the date of hire
knowledge of basic computer applications such as word processing, spreadsheet, email, and the internet
ability to use menu management and production systems

Job Duties

Lead and implement menu, recipe, and production improvements to enhance bakeshop quality, presentation, and efficiency
oversee all aspects of menu execution, including food preparation, presentation, portioning, and plating
ensure delivery of high-quality, made-from-scratch baked goods and services across the bakeshop
manage bakeshop staff, including bakers, food service workers, and kitchen cleaners, and ensure adherence to policies and procedures
collaborate with campus executive chefs to standardize and develop recipes and introduce new menu items
use current food production and inventory management systems to oversee purchasing, inventory, recipes, menus, labor, and cost control
maintain current knowledge of industry trends and demonstrate expertise in regional, international, and ethnic cuisines to support concept development
provide leadership that fosters teamwork and a positive work environment
train staff by communicating expectations
participate in personnel decisions, including hiring, training, evaluations, promotions, and disciplinary actions, including involvement in culinary testing and assessments
communicate recipes, guidelines, and operational expectations during trainings and pre-shift or event meetings
oversee staff scheduling and training to ensure excellent guest service and high-quality food preparation and presentation
help with bakeshop budget development and projections and monitors food costs to ensure understanding of operational goals
manage food, supply, and equipment purchasing and inventory through approved management systems
ensure compliance with state and county health, safety, and sanitation regulations, maintaining sanitation as a unit priority

Job Criteria

Experience

Expert Level (7+ years)

Job Location

Don't Stop At One Job - There's More

Create a free profile

We'll match you with best jobs

Get job offers faster

Create Your Profile

Search For More Opportunities:

More Jobs Like This: